Kosher salt and freshly cracked black pepperto taste
Make the Salad:
Add the salad greens, apples, pecans, dried cherries, and blue cheese into a large salad bowl.
Make the Dressing:
Add the Dijon mustard, maple syrup, vinegar, olive oil, to a small jar with a lid. Place on the lid and shake well to mix. Season with salt and pepper, to taste.
Drizzle a little of the maple-Dijon vinaigrette over the salad at a time and toss to combine. Taste salad and add more vinaigrette if desired.
Make Ahead: If making ahead, store the cherries and pecans together, but all the other ingredients separately. For best results, slice the apple before serving or in the morning before use.Refrigerate the dressing, but take out 30-minutes prior and allow it to come up to room temperature. Shake well before drizzling onto the salad. Storage: Refrigerate any leftover vinaigrette for up to a month.Recipe adapted from GeniusKitchen.com
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